Tas Kebab (Persian Lamb and Vegetable Stew)

Tas Kebab (Persian Lamb and Vegetable Stew)
  • 1 tablespoon vegetable oil
  • 2 onions, sliced 1/2-inch thick
  • 1 pound lamb, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 3 cloves garlic, minced
  • 1 (1 inch) piece fresh ginger, sliced (optional)
  • 1/2 cup pitted prunes
  • 2 carrots, peeled and sliced
  • 1 quince, cored and sliced
  • 1 large eggplant, peeled and cut into 1-inch slices
  • 1 tomato, sliced
  • 1 pinch salt
  • 1 cup water
  • 1/2 cup tomato juice
  • 2 tablespoons lemon juice (optional)
  • 3 potatoes, peeled and sliced


  1. Pour oil into a pot. Cover the bottom of the pot with onions; add lamb. Season with 1/2 teaspoon salt, pepper, turmeric, and cinnamon.
  2. Layer garlic, ginger, prunes, carrots, quince, eggplant, and tomato onto the seasoned lamb. Sprinkle with 1 pinch of salt. Pour in water, tomato juice, and lemon juice.
  3. Cook, covered, over low heat, until lamb is tender, 2 to 2 1/2 hours. Add potatoes and cover. Cook until potatoes are soft, about 30 minutes.

03/25/2018
Tas Kebab (Persian Lamb and Vegetable Stew), recipe PT15M PT1H 5 455 calories

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